ژیگو گوشت با یک دستور جدید و طعمی باورنکردنی. Sirloin Roast Beef with mushroom gravy (Persian Gigo)

Sirloin Steak
50 g of Butter
1 Garlic
¾ cup of Olive Oil
Fresh Rosemary
Salt & Pepper
راسته یا فیله گوساله
50 گرم کره
1 عدد بوته سیر
¾ پیمانه روغن زیتون
رزماری تازه
نمک و فلفل
800 g of Mushroom
1 cup of milk
1 cup of Cream
1 small Onion
2 Beef Stoke
2 cloves of Garlic
1 Tbsp of Flour
½ cup of Parmesan Chess
50 g of Butter
1 Tbsp of Worcestershire Sauce
800 گرم قارچ
1 پیمانه شیر
1پیمانه خامه
1پیازکوچک
2 عدد عصاره گوشت
2 حبه سیر
1 قاشق غذاخوری آرد
½ پیمانه پنیر پارمژان رنده شده
50 گرم کره
1 قاشق غذا خوری سس وسشر
Hi, today we’ll be making Sirloin Roast Beef with mushroom gravy.
My recipe is different than the traditional recipe. I won’t be stuffing the garlic inside the sirloin; I’ll be preparing it a different way which I personally think tastes better.
To make this dish you will need;
Before putting the sirloin in the pan, you’ll need to season it with salt and pepper.
Make sure that the entire surface of the sirloin is covered in seasoning.
Let it rest for 3-4 minutes.
Heat up a pan with olive oil. Add the sirloin and sear it.
Cut a bulb of garlic in half horizontally and place it in the pan. Add some fresh rosemary.
Searing the sirloin before putting it into the oven will give your final product a much more visually pleasing colour.
Add some butter into your pan.
Make sure to sear all surfaces of the sirloin.
Once you’ve reached your preferred colour, place the sirloin directly on top of your garlic and rosemary. This will ensure that the entire sirloin is exposed to the same amount of heat and prevent the bottom from becoming overcooked.
Spoon the melted butter over the sirloin and place the pan into your oven at 350*.
To make the mushroom gravy you’ll need;
If you don’t have any Worcestershire sauce, don’t worry, it’ll taste great without it too.
Dice your onions.
Cut your mushrooms into your preferred size,
Sweat your onions in a pot with half of your butter.
Add the beef stock.
Add your crushed garlic.
Add the mushrooms.
Mix well.
The beef stock is very well seasoned, make sure to taste the sauce before adding any more seasoning.
Add the Worcestershire sauce.
Add the cream, the rest of the butter, and your parmesan.
Mix well.
Put on the pot lid and let the sauce simmer.
Fully dissolve flour in milk and add it to your mushroom sauce after your mushrooms are cooked.
Mix well and let it cook for a couple more minutes on low heat.
If you want your sirloin to be cooked rare, leave it in the oven for 7-8 minutes. For a medium sirloin, 10 minutes, and for a well-done sirloin, between 15-20 minutes.
Remember that you have to let it rest at room temperature for the same amount of time that it was in the oven before you attempt to cut into it. (If it was in the oven for 10 minutes, let it rest for 10 minutes before cutting)
If you have a thermometer, you can check the temperature of the steak. A rare steak should be between 48-51*, a medium rare around 54-57*, medium around 60-63*, medium-well at 65-68*, and well-done at 71-74*.
Rare: 120-125 degrees F
Mid Rare: 130-135 degrees F
Medium: 140-145 degrees F
Mid Well: 150-155 degrees F
Well Done: 160-165 degrees F
Bon Appétit
/ persian.food.with.khosrow
/ cooking.with.uncle.k
Bon Appétit
/ persian.food.with.khosrow
/ cooking.with.uncle.k